VEGETARIAN CROCK POT STUFFING

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VEGETARIAN CROCK POT STUFFING

 

2 cups chopped celery

2 cups chopped onion

1/4 cup chopped parsley

2 (8 ounce) cans mushrooms, drained

12 cups stale bread, cut into cubes

1 tsp poultry seasoning

1 tsp dried thyme

1 1/2 tsp sage

1/2 tsp ground black pepper

1 1/2 tsp salt

1/2 tsp dried marjoram

2 eggs, beaten

4 cups vegetable broth

 

In a large skillet over medium heat, melt the butter.

Saute the celery, onion, parsley and mushrooms until

onions are soft.

In a large bowl, combine the bread cubes and vegetables.

Add the poultry seasoning, thyme, sage, pepper, salt and

marjoram. Toss together well. Add egg and enough broth to

moisten.

Lightly pack into slow cooker; cover and cook on high for

45 minutes. Reduce to low and cook for 4 to 8 hours.

Makes 12 servings.